You’re a young man out on his own at school or your first job. It’s dinner time and you’re hungry. You gotta learn to cook – here’s five dollars of proof! Let’s say on Monday you make a quick pit stop at Subway for a $5 dollar foot-long sub sandwich to go? Tuesday how’s about Read more

My approach to cooking is straightforward. Use the best ingredients available that I can afford and (borrowing from the medical professional) ‘First – do no harm.” Local farms are harvesting vine ripened tomatoes and sweet corn – two of my favorite ingredients to eat with minimal preparation. My truth about food is the best tasting dishes are Read more

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5 August, 2014

I am disheartened to read food industry research touting the growth areas of the grocery business is not in fresh produce or meat departments but in the “ready-to-eat”, “heat’n’eat” & ‘grab’n’go” areas of today’s modern grocery store. A meal prepared by someone else is a treat I enjoy – and I’m not judging anyone for Read more

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17 June, 2014

At last count I have 100+ cookbooks on my shelf. That’s a decrease of about 50% from 2 years ago. I have culled books I purchased but don’t read, or many that were “gifted” to me by well meaning friends, “Oh Barry I know you love to cook and I thought you would enjoy this Read more

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22 March, 2014

I’ve missed very few meals in my 60+ years. In addition to the regular 3 squares-a-day I’ve enjoyed delicious gourmet cuisine at some of the world’s most famous restaurants, broke bread at family dinner tables, factory break rooms and loading docks, stood on line at countless convention buffets and church basement potlucks and I’ve delighted in Read more